Source: MSPI Mama
1-lb. pkg. split peas
2 ham shanks
1 carrot, diced
1 onion, diced
1 rib celery, diced
2 qts. water
1/4 tsp. pepper
1 bay leaf
1/4 tsp ground allspice
3 potatoes, diced
1 tsp. sugar
Wash and sort split peas, removing any stones. Then combine ingredients in slow cooker. Cover. Cook on low 8-10 hours. Remove ham bones. Pull meat off and shred. Return meat to soup. Stir through. Remove bay leaf before serving.
Both my husband and I thought this was really yummy and it made 3 servings for us - definitely plan on freezing and adding water! My toddler wouldn't touch it, but she hates peas. All she had to hear was "pea soup" and it was a no-go. We will keep trying with her those as this is a nice, easy one to add to the mix.
Thursday, December 1, 2011
One-Pot Spaghetti
Source: Better Homes & Gardens VIA MSPI Mama
8 oz. ground beef or bulk pork sausage
1 can diced tomatoes
pinch of sugar
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14-oz can MSPI-friendly beef broth
1-1/4 cups water
1 6-oz. can tomato paste
1 tsp. dried Italian seasoning
1/4 tsp. black pepper
8 oz. dried spaghetti, broken
In a large saucepan cook the ground beef or sausage, onion, and garlic until meat is brown and onion is tender. Drain.
Stir in the canned tomatoes, broth, water, tomato paste, Italian seasoning and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Makes four servings.
The whole family enjoyed this one. I adapted it a bit as I am a mushroom hater and we thought we had lots of sauce and too little pasta.
8 oz. ground beef or bulk pork sausage
1 can diced tomatoes
pinch of sugar
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 14-oz can MSPI-friendly beef broth
1-1/4 cups water
1 6-oz. can tomato paste
1 tsp. dried Italian seasoning
1/4 tsp. black pepper
8 oz. dried spaghetti, broken
In a large saucepan cook the ground beef or sausage, onion, and garlic until meat is brown and onion is tender. Drain.
Stir in the canned tomatoes, broth, water, tomato paste, Italian seasoning and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Makes four servings.
The whole family enjoyed this one. I adapted it a bit as I am a mushroom hater and we thought we had lots of sauce and too little pasta.
Sunday, November 6, 2011
apricot glazed pork tenderloin, green beans with parsley and garlic, and sweet potato wedges
Source: Everyday Food
Apricot Glazed Pork Tenderloin
1 pork tenderloin (about 12 oz)
1/2 T. olive oil
coarse salt and ground pepper
1/2 10 oz. jar apricot jam
1/8 c. spicy brown mustard
Heat broiler; set rack 4 in. from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 mins.
Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3-4 mins; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5-10 mins. more.
Cover pork loosely with foil; let rest 5 mins. before slicing. Serve drizzled with warm sauce.
Green Beans with Parsely and Garlic
coarse salt and ground pepper
1 lb. green beans, stem ends trimmed
4 tsp. olive oil
2 garlic cloves, minced
2 tsp. grated lemon zest
1 T. fresh lemon juice
2 T. chopped fresh flat-leaf parsley
In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 mins. Drain.
In same pot, heat 2 tsp. oil over medium-low heat. Add garlic; cook until starting to soften, about 2 mins. Return beans to pot. Add lemon zest and juice, remaining 2 tsp. oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.
Sweet-Potato Wedges
3 sweet potatoes
1 clove garlic
1 1/2 T. olive oil
1/4 tsp. dried thyme
1/8 tsp. crushed red pepper
1/4 tsp. salt
Preheat oven to 400. Peal sweet potatoes, cut in half crosswise and then into wedges, about 1 in. wide. Crush garlic clove in its skin. On a rimmed baking sheet, toss the sweet potatoes with the garlic, olive oil, thyme, crushed red pepper, and salt. Roast until soft, about 30 mins.
These 3 dishes went together very well with a nice soft (dairy and soy free) roll and dairy and soy free "butter" spread. Nice enough to serve company!
Apricot Glazed Pork Tenderloin
1 pork tenderloin (about 12 oz)
1/2 T. olive oil
coarse salt and ground pepper
1/2 10 oz. jar apricot jam
1/8 c. spicy brown mustard
Heat broiler; set rack 4 in. from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 mins.
Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3-4 mins; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5-10 mins. more.
Cover pork loosely with foil; let rest 5 mins. before slicing. Serve drizzled with warm sauce.
Green Beans with Parsely and Garlic
coarse salt and ground pepper
1 lb. green beans, stem ends trimmed
4 tsp. olive oil
2 garlic cloves, minced
2 tsp. grated lemon zest
1 T. fresh lemon juice
2 T. chopped fresh flat-leaf parsley
In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 mins. Drain.
In same pot, heat 2 tsp. oil over medium-low heat. Add garlic; cook until starting to soften, about 2 mins. Return beans to pot. Add lemon zest and juice, remaining 2 tsp. oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.
Sweet-Potato Wedges
3 sweet potatoes
1 clove garlic
1 1/2 T. olive oil
1/4 tsp. dried thyme
1/8 tsp. crushed red pepper
1/4 tsp. salt
Preheat oven to 400. Peal sweet potatoes, cut in half crosswise and then into wedges, about 1 in. wide. Crush garlic clove in its skin. On a rimmed baking sheet, toss the sweet potatoes with the garlic, olive oil, thyme, crushed red pepper, and salt. Roast until soft, about 30 mins.
These 3 dishes went together very well with a nice soft (dairy and soy free) roll and dairy and soy free "butter" spread. Nice enough to serve company!
Tuesday, November 1, 2011
dinner home fries
Source: Everyday Food
3 T. olive oil
1 1/2 lbs. potatoes
salt and pepper
1 onion
In a large nonstick skillet, heat 3 T. olive oil over medium-high heat. Add 1 1/2 lbs. potatoes, scrubbed and cut into 3/4 in. pieces, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat; cover, and cook 5 mins. Add another T. olive oil; stir in 1 onion, chopped into 1/2 in. pieces (about 1 1/2 c.). Reduce heat to medium; cook, covered, 5 mins. Uncover; cook, stirring frequently, until potatoes and onions are browned, about 15 mins. Toss with another 1/4 tsp. salt and serve.
3 T. olive oil
1 1/2 lbs. potatoes
salt and pepper
1 onion
In a large nonstick skillet, heat 3 T. olive oil over medium-high heat. Add 1 1/2 lbs. potatoes, scrubbed and cut into 3/4 in. pieces, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat; cover, and cook 5 mins. Add another T. olive oil; stir in 1 onion, chopped into 1/2 in. pieces (about 1 1/2 c.). Reduce heat to medium; cook, covered, 5 mins. Uncover; cook, stirring frequently, until potatoes and onions are browned, about 15 mins. Toss with another 1/4 tsp. salt and serve.
pulled-pork sandwiches
Source: Everyday Food
3/4 c. ketchup
1 T. light-brown sugar
4 garlic cloves, finely chopped
3/4 tsp. dried sage
1/2 tsp. dried oregano
coarse salt and ground pepper
3 lb. boneless pork shoulder, trimmed of excess fat
MSPI friendly buns
In a 5-6 quart slow cooker, stir together 1/2 c. ketchup, sugar, garlic, sage, oregano, 1 tsp. coarse salt, and 1/2 tsp. pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours).
Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 c. ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, on top of roll.
Tangy red cabbage: In a medium bowl, toss 1 1/2 c. shredded red cabbage with 2 T. cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 mins. and up to overnight.
This is one of my favorite pulled pork recipes. Even my picky 2 year old gobbles it up. We don't make the red cabbage anymore, but we tried it once and it is quite good!
3/4 c. ketchup
1 T. light-brown sugar
4 garlic cloves, finely chopped
3/4 tsp. dried sage
1/2 tsp. dried oregano
coarse salt and ground pepper
3 lb. boneless pork shoulder, trimmed of excess fat
MSPI friendly buns
In a 5-6 quart slow cooker, stir together 1/2 c. ketchup, sugar, garlic, sage, oregano, 1 tsp. coarse salt, and 1/2 tsp. pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours).
Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 c. ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, on top of roll.
Tangy red cabbage: In a medium bowl, toss 1 1/2 c. shredded red cabbage with 2 T. cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 mins. and up to overnight.
This is one of my favorite pulled pork recipes. Even my picky 2 year old gobbles it up. We don't make the red cabbage anymore, but we tried it once and it is quite good!
Sunday, October 16, 2011
sausage and peppers with crispy polenta
Source: Real Simple
2 T. olive oil
1 lb. Italian sausage
2 medium onions, cut into wedges
kosher salt and peppers
2 small red bell peppers, seeded and sliced 1/4 in. thick
3 cloves garlic, thinly sliced
2/3 c. dry white wine
6 sprig thyme
1 lb. store-bought cooked polenta, sliced into thick rounds
Heat oven to 400. Heat 1 T. olive oil in a large ovenproof skillet over medium heat. Add the sausage and cook, turning once, until it starts to brown, 5 mins. Add the onions, 1/2 tsp. salt, and 1/2 tsp. pepper and cook, stirring, for 4 mins. Add the bell peppers and garlic and cook until they are just soft, about 4 mins. Stir in the wine and thyme. Transfer the skillet to the oven. Roast until the sausage is cooked through, about 15 mins. Heat the remaining oil in a large nonstick skillet over medium-high heat. Cook the polenta in batches, turning once, until golden brown. Place the polenta on a platter. Spoon the sausage, vegetables, and pan juices over the top. Serve with crusty bread, if desired.
This was good - the polenta took much longer to cook than I anticipated, so I would start it sooner next time (I waited until the sausage and veggies were in the oven). I wasn't sure if the sausages were supposed to be cooked whole or sliced. I cooked them whole, then sliced them after their 15 mins. in the oven - then had to put it back in for a few minutes because they weren't cooked all the way through.
2 T. olive oil
1 lb. Italian sausage
2 medium onions, cut into wedges
kosher salt and peppers
2 small red bell peppers, seeded and sliced 1/4 in. thick
3 cloves garlic, thinly sliced
2/3 c. dry white wine
6 sprig thyme
1 lb. store-bought cooked polenta, sliced into thick rounds
Heat oven to 400. Heat 1 T. olive oil in a large ovenproof skillet over medium heat. Add the sausage and cook, turning once, until it starts to brown, 5 mins. Add the onions, 1/2 tsp. salt, and 1/2 tsp. pepper and cook, stirring, for 4 mins. Add the bell peppers and garlic and cook until they are just soft, about 4 mins. Stir in the wine and thyme. Transfer the skillet to the oven. Roast until the sausage is cooked through, about 15 mins. Heat the remaining oil in a large nonstick skillet over medium-high heat. Cook the polenta in batches, turning once, until golden brown. Place the polenta on a platter. Spoon the sausage, vegetables, and pan juices over the top. Serve with crusty bread, if desired.
This was good - the polenta took much longer to cook than I anticipated, so I would start it sooner next time (I waited until the sausage and veggies were in the oven). I wasn't sure if the sausages were supposed to be cooked whole or sliced. I cooked them whole, then sliced them after their 15 mins. in the oven - then had to put it back in for a few minutes because they weren't cooked all the way through.
Tuesday, October 11, 2011
Chicken and Sweet Potatoes with Shallots
Source: Real Simple
1 1/2 lbs. sweet potatoes, peeled and cut into 2 in. pieces
kosher salt and black pepper
4 T. olive oil
4 6 oz. boneless, skinless chicken breasts
4 shallots, sliced into thin rings
2 T. roughly chopped fresh rosemary
Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp. salt, reduce heat, and simmer until tender, 14-16 mins. Reserve 1/4 c. cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
Meanwhile, heat 1 T. of the oil in a large skillet over medium heat. Season the chicken with 1/2 tsp. salt and 1/4 tsp. pepper and cook until golden brown and cooked through, 7 to 8 mins. per side; transfer to plates.
Wipe out the skillet and heat the remaining 3 T. of oil over medium-high heat. Add the shallots, rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the shallots are tender, 3-4 mins. Serve the chicken with the potatoes and drizzle with the shallot mixture.
This was yummy and even went over well with my 2 year old. My skillet was a bit too hot for the shallots after cooking the chicken - so I would turn the heat down to medium next time to keep the shallots from getting too crisp.
1 1/2 lbs. sweet potatoes, peeled and cut into 2 in. pieces
kosher salt and black pepper
4 T. olive oil
4 6 oz. boneless, skinless chicken breasts
4 shallots, sliced into thin rings
2 T. roughly chopped fresh rosemary
Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp. salt, reduce heat, and simmer until tender, 14-16 mins. Reserve 1/4 c. cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
Meanwhile, heat 1 T. of the oil in a large skillet over medium heat. Season the chicken with 1/2 tsp. salt and 1/4 tsp. pepper and cook until golden brown and cooked through, 7 to 8 mins. per side; transfer to plates.
Wipe out the skillet and heat the remaining 3 T. of oil over medium-high heat. Add the shallots, rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the shallots are tender, 3-4 mins. Serve the chicken with the potatoes and drizzle with the shallot mixture.
This was yummy and even went over well with my 2 year old. My skillet was a bit too hot for the shallots after cooking the chicken - so I would turn the heat down to medium next time to keep the shallots from getting too crisp.
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